Abstract
A study on the engineering of breadmaking was performed. The breadmaking process is an enormously intricate and subtle, and dough one of the most rheologically fascinating materials on the planet. The process of breadmaking is one of manipulating and controlling the creation and evolution of the gas phase. The baker has most control of the bread structure and quality at the dough mixing stage, through mixer operation and dough formulation.
| Original language | English |
|---|---|
| Pages | 38-40 |
| Number of pages | 3 |
| No. | 738-739 |
| Specialist publication | Chemical Engineer |
| Publication status | Published - Dec 2002 |
| Externally published | Yes |